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A perfectly ripe honeydew might would win out, but I run 90% on picking honeydews, and 100% on cantaloupes, and it's a close race anyway.

Is there a trick to picking out the ripe, sweet melons? I'm not very good at it, but I have found that if I leave the melon out on the counter for a few days, it ripens and sweetens, so that's what I do. But if there's a good way to actually pick a good melon to start, I'd love to learn.
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